Luxurious Vegan Irish Lunch: Roasted Rainbow Carrots, Creamy Mashed Potatoes & Herb-Infused Gravy

Allergens

Gluten (from flour), Soy (potential in vegan butter)

Ingredients

• 4 large rainbow carrots, peeled and sliced
• 3 medium russet potatoes, peeled and cubed
• 1 cup unsweetened almond milk
• 2 tbsp vegan butter
• 1/4 cup fresh parsley, chopped
• 1/2 cup gluten
• free all
• purpose flour
• 2 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper, to taste
• Olive oil

Instructions

1. Preheat oven to 400°F (205°C). Toss carrots in olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.
2. Boil potatoes in water until fork tender. Drain and return to pot. Add almond milk, vegan butter, and half the parsley. Mash until smooth and creamy.
3. For gravy, heat a large saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add vegetable broth, stirring constantly. Season with thyme, salt, and pepper. Simmer until thickened, then stir in remaining parsley.
4. Plate the mashed potatoes and carrots, drizzling gravy over the top. Garnish with fresh herbs for an elegant presentation.

Chef’s Insight

To make the gravy thicker, use a combination of almond milk and tapioca starch instead of flour.

Notes

Consider adding a side salad for additional nutrients and balance.